Have any of you people ever had the privilege of eating at J-Dawgs? Some of you are probably thinking, what in the world is J-Dawgs?? But those of you who have been to Provo, UT are probably salivating now 😉 J-Dawgs started as a simple little hot dog stand started by a BYU student and has been a thriving business ever since. Side note: I lived right behind the original J-Dawgs stand (which also happened to be behind the most wonderful place ever called “SmartCookie”. SmartCookie = heaven on earth).
Anyways, what made them so successful was its “secret sauce.” Put that on a hot dog and BAM! Suddenly it’s the most amazing hot dog you’ve ever eaten in your life. Here is a copy cat version of the recipe!
- 1 pkg Beef bun length hot dogs
- 1 pkg hot dog buns (get some good quality ones!)
- 3/4 C ketchup
- 3/4 C barbeque sauce
- 1/4 C honey
- 1 tsp apple cider vinegar
- 1 tsp soy sauce
- 1/2 tsp onion powder
J Dawg Directions
- Mix up sauce by mixing all “sauce” ingredients together
- Put hot dogs on the grill
- Once you flip them, cut them in a crisscross pattern (as shown in the picture)
- Put hot dog in a bun and SMOTHER it with the sauce.
- BAM! You now have an incredible copycat JDawg. Enjoy!
Original Sauce recipe found here: http://www.yourhomebasedmom.com/jdawg-sauce/
1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
8 hot dogs, halved crosswise
1 large egg, beaten
Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 16 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.